"M. JL Esq." > wrote in message
...
> Mort wrote:
>> Kent wrote:
>>
>>> > wrote in message
>>>
>>>> See:
>>>>
>>>> http://www.epicurious.com/recipes/fo...e-Blanc-233266
>>>> http://www.epicurious.com/recipes/fo...e-Rouge-102839
>>>>
>>> I saw both of those and don't agree with either. You have to find a
>>> valid
>>> source from France that substantiates what Christine is saying. I can't.
>>> I've looked at Raymond Oliver, Henri-Paul Pelliprat, Elizabeth David,
>>> two
>>> editions of the Larrouse, and I haven't found anything that ties "rouge"
>>> to
>>> red wine. I'm holding Escoffier in my hand as I write this.
>
> Page 33 of Le guide Culinaire?
>
> Red Colouring Butter
>
> "Remove any of the remaining flesh and particles from the outside and
> inside of any shellfish shells; dry the shells in a slow oven then pound
> them until fine.
>
> Add and mix in an equal quantity of butter, place this mixture in a bain
> marie pot and allow it to melt stirring frequently. Pass through a
> muslin held over a basin of ice cold water and when solidified place the
> resultant butter in a cloth and squeeze to remove the water.
>
> Note: if shellfish carcasses are not available to prepare this butter,
> paprika butter can be used instead. In any event, it is inadvisable to
> use artificial colourings fo the final colouring of sauces."
>
> I don't understand where the water came from to squeeze out but other wise
> it seems easy enough.
> --
> JL
>
>
Red Coloring Butter, listed also as Beurre Rouge on P. 33.

The recipe for beurre rouge is almost the same in the two editions of the
Larousse Gastronomique I have.

Kent